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Caramelized Yams

This delicious Thanksgiving side dish has been in my family well before my time. I have fond memories of eating more than my share, while growing up, & I’m so thrilled to share them with my family (and you, of course). I also have memories of calling them Sweet Potatoes, but they are in fact Yams. 🙂

The pure smell of these, which starts 2 days before Thanksgiving, is the instant movement Thanksgiving starts for me. It’s kind of like Christmas music kicking off the Holiday season… it just goes hand in hand.

While it might not be the prettiest dish on our Thanksgiving table, it is certainly the most delicious & most coveted.Caramelized Yams (aka Sweet Potatoes in our household)

Yams (approx. 1 per person plus a few extra for left overs)
Brown Sugar (I do a combo of both light & dark)
Salted Butter

*note: Yams are orange inside. Sweet Potatoes are yellow inside. I always use yams but I’m sure sweet potatoes would work if you prefer.
In an electric skillet, melt 1 stick of butter & 1 bag of brown sugar. Once both are melted you can see how much sauce you have. Add more brown sugar if the sauce is too thin. Add more butter if the sauce is too thick and not melting smooth. Add both if you want more sauce.

Peel, cut to desired size, and boil yams in a pot of water until slightly tender.

*Note: the centers of the yams should be tender, without having the outside too soft where it falls apart. It’s ok if the centers are still a tad bit firm, as they will continue to cook in the caramel sauce.

Remove yams from pot & drain well. Any left over water will prevent the caramel sauce from thickening up.

*Note: Use a large spoon to turn the yams over. Try not to puncture the yams with a fork or thongs as they will start to fall apart.

*Note: for best results, start cooking 1-2 days before Thanksgiving & simmer on low until ready to eat. You can turn the skillet off at night but DO NOT COVER!!! Covering the yams will cause condensation which will prevent the sauce from getting thick. Turn skillet on low again in the morning.

From my family to yours… Happy Thanksgiving!

Recipe Source: Passed down from many generations of the Cabrey Family
(Thank You Grammy)Photos: By Jen Grove & courtesy of Super Healthy Kids Blog